Cowboy Butter Tenderloin Tips with Carrots & Potatoes Step-by-step instructions

Before you start

Before you start, cut the red bliss potatoes into quarters, leaving the skin on for texture. If your beef tenderloin tips are very large, cut them into uniform 1-inch pieces so they cook evenly.

Have the baby carrots ready, and measure the au jus mix. The garlic-herb cowboy butter can be used straight from the fridge—it will melt as the slow cooker heats. No need to preheat the slow cooker; just add everything and turn it on.

Instructions

Layer Everything

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6- to 7-quart slow cooker. Scatter the baby carrots and quartered red potatoes over the beef. Place the sticks of garlic-herb cowboy butter on top, then sprinkle with the au jus mix.
   Look for The slow cooker should be about two-thirds full, with the butter and au jus mix sitting on top of the vegetables.
   Tip No need to stir—the ingredients will meld as they cook.

Your slow cooker should be filled with layers of beef, carrots, potatoes, butter, and au jus mix. The butter will be cold and solid, and the au jus mix will look like a dusty topping. This is exactly how it should look—no stirring needed. As the slow cooker heats, the butter will melt and the flavors will begin to meld.

Slow-Cook to Tender

2. 2Slow-Cook the Beef
   Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the vegetables are soft. The butter will melt and blend with the au jus to create a rich gravy. Let it rest for 3 minutes before slicing.
   Look for The meat should shred easily with a fork and the carrots should yield to gentle pressure.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the gravy seems thin, remove the beef and vegetables and simmer the liquid on the stovetop for a few minutes to reduce.

After several hours, the slow cooker will be bubbling gently, and the kitchen will smell of garlic, herbs, and beef. The butter will have melted into a golden broth, and the vegetables will be soft and glistening.

The beef should be fork-tender, and the gravy will have thickened slightly. This is the moment to test the vegetables with a fork—they should give easily.

Serve Over Mashed Potatoes

3. 3Serve and Enjoy
   Let the beef rest for at least 3 minutes before serving. Spoon the beef, carrots, and potatoes over creamy mashed potatoes, and ladle the gravy over the top.
   Look for The gravy should be glossy and the beef should be glistening with butter and juices.
   Tip For a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes.

The finished dish is a beautiful, rustic medley of beef and vegetables in a glossy, buttery gravy. The beef should be deeply browned and tender, the carrots and potatoes soft and sweet. When you spoon it over mashed potatoes, the gravy should coat everything generously. The aroma is irresistible, and the first bite is rich, savory, and comforting.

Common mistakes

One common mistake is opening the slow cooker too often to check on the food. Each time the lid is lifted, heat escapes and adds to the cooking time. Trust the process and keep the lid on.

Another mistake is using too much liquid—the beef and vegetables release their own juices, and the butter adds more, so you don't need to add any broth. If you do, the gravy will be thin. Finally, don't skip the rest time after cooking; it helps the beef stay juicy.

How to tell it’s done

The beef is done when it is fork-tender and reaches an internal temperature of at least 145°F (63°C) for medium-rare, or higher for more well-done results. Since the slow cooker cooks low and slow, the meat will likely exceed this temperature, which is fine—it will still be tender.

The carrots and potatoes should be easily pierced with a fork, and the gravy should be bubbling and fragrant. Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest